Perfect Potato Pancakes
- SERVES
- 24
- COOK TIME
- 20 Min
We'd be lying if we called these "quick & easy." This potato pancake recipe takes more time than other recipes, but they're not hard, and they're worth the extra effort! Make 'em for Hanukkah or a special side dish or appetizer. They'll taste the love!
What You'll Need
- 4 pound Idaho Russet potatoes, peeled and chunked
- 1 large onion, quartered
- 1/2 cup all-purpose flour
- 1/4 cup plain bread crumbs
- 1 teaspoon baking powder
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup vegetable oil
What to Do
-
In a food processor, process the potatoes and onions in batches, until finely chopped. Empty each batch into a strainer and, using a spoon, press down on the mixture to remove as much water as possible.
-
In a large bowl, combine potato-onion mixture, the flour, bread crumbs, baking powder, salt, pepper, and eggs; mix well.
-
Heat the oil in a large skillet over medium heat.
-
Using a serving spoon, spoon about 1/4 cup batter for each pancake into the hot oil, flattening into a pancake shape. Cook 2 to 3 minutes per side, or until golden on both sides.
- Drain on a paper towel-lined platter and serve warm.
Serving Tips
-
Make these small if you want to serve them as appetizers. Serve with the traditional fixin's of applesauce and sour cream.
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If you enjoyed this recipe, be sure to check out our free eBook, Perfectly Easy Pancakes.